4 slices sole fillets
1 sm. carrot, peeled
1 sm. rib celery
3 lg. mushrooms
2 slices onion, cut in half
1 tbsp. butter
2 tsp. oyster sauce
1/2 tsp. white pepper
2 tbsp. butter
1/2 tsp. dill

Dry fillet of sole with paper towels. Cut vegetables into 2-inch matchstick sized pieces.

In skillet, melt butter. Gently saute vegetables taking care to keep them all going in 1 direction. Gently dribble on oyster sauce and pepper. Divide vegetables among fillets. Roll and secure with toothpick.

Melt 2 tablespoons butter. Add dill and saute on all sides until done.